Ethiopia – Amedararo Konga

The supernatural processing has given us a tropical fruit bomb. The sweetness is intense in the cup. The ripe tropical notes emerge form start to finish. The candied orange peel is a treat in the aftertaste. Big and juicy and super smooth in moutfeel.

A real tribute to what garden coffees in Ethiopia at 2300 masl can produce.

Cherries are spread in a thin layer over a raised bed and dried in indirect sunlight. For this supernatural, cherries are selected via Brix measurement at their optimum ripeness, weighed and spread evenly in a thick layer on raised drying racks lined with plastic sheet. The sheet is then rolled up and the cherries are fermented for a pre-determined amount of time. Unlike a strict anaerobic fermentation there is some limited oxygenation. After the fermentation period the coffee is shade dried in a thick layer.

Notes of Mango, Orange Peel, Candy sweet, Guava

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